Slow Cooker recipes

jharr100

Macy0161 wrote: »

Not withstanding possible added salt issues, I find if you stir in some gravy granules for the last half hour it thickens up the sauces in stews/ casseroles.

A small spoon of cornflour in a drop of cold water is great to thicken up a stew right at the end.
Quite often I'd add a can of chickpeas or haricot beans to a casserole or curry and that would act as a thickening agent. Ground almonds are also a nice addition at the end of a curry.

Name Changed

I've gone off using the slow cooker. I don't like having something plugged in for hours when I amen't at home.

talking_walnut

Name Changed wrote: »

I've gone off using the slow cooker. I don't like having something plugged in for hours when I amen't at home.

Do you unplug the fridge when you leave too?

Name Changed

talking_walnut wrote: »

Do you unplug the fridge when you leave too?

suppose not

talking_walnut

Name Changed wrote: »

suppose not

Haha. I do know what you mean though. Used mine the last day and had a burst of paranoia during the day that it was going to burn down the house.

As long as there's no damage to the wiring it should be fine. There isn't actually a lot of power (in an I^2*R sense) running through it.

http://www.sustainableliving.uconn.edu/articles/crockpots.php

talking_walnut

Should really say what I made in the slow cooker since that's the point of this thread. It was super simple so hopefully it will encourage some people to try experimenting.

I made meatballs in tomato sauce a few days ago. Meatballs came from the butchers so no prep for them (think there was 12-16 meatballs). I browned them in some oil in the pan (seals in the flavour) the evening before and kept in the fridge until the morning to prevent bacterial/germ growth.

Tomato sauce was made off the top of my head so this might not be exactly right. Heat oil in a sauce pan. Add some crushed cloves of garlic and fry gently. Add x2 tins of chopped tomatoes, x2 tablespoons tomato paste, x1 tablespoon nutmeg, x1 tablespoon Worcester sauce and some salt and pepper. Let it simmer gently for 30-40 mins to reduce. Blitz it up using a blender and you're done.

Put the meatballs in the slow cooker and cover with sauce. Put slow cooker on Low for 6 hours and you're done.

the beer revolu

talking_walnut wrote: »

x1 tablespoon nutmeg, .

Please tell me that's a typo!
Even a teaspoon of nutmeg would be far too much imo

A_Sober_Paddy

Zelda247 wrote: »

The one thing I found did not work well with the slow cooker is chicken.

Chicken thighs are your friend here

jrby

Hi, does anyone use the ALDI or LIDL slowcookers....thinking about getting one, as they seem to be good value, if there are not any good, can someone recommend a decent one?

thanks

Dizzyblonde

jrby wrote: »

Hi, does anyone use the ALDI or LIDL slowcookers....thinking about getting one, as they seem to be good value, if there are not any good, can someone recommend a decent one?

thanks

Slow cookers are very basic appliances so one is as good as the next.

ArtyC

jrby wrote: »

Hi, does anyone use the ALDI or LIDL slowcookers....thinking about getting one, as they seem to be good value, if there are not any good, can someone recommend a decent one?

thanks

My one is an Aldi one. It's excellent! Going strong 4 years

Alf Stewart.

A_Sober_Paddy wrote: »

Chicken thighs are your friend here

This.

I usually take the skin of mine, brown them slightly in a skillet.

Then I throw them in the slow cooker with some chopped onions, carrots, quartered (but not peeled) spuds.

Throw in maybe half a cup of cold water, a teaspoon of tom puree, a chicken stock cube and some paprika


It's a chicken soup/stew concoction that my kids can't get enough of.

Zelda247

Alf Stewart. wrote: »

This.

I usually take the skin of mine, brown them slightly in a skillet.

Then I throw them in the slow cooker with some chopped onions, carrots, quartered (but not peeled) spuds.

Throw in maybe half a cup of cold water, a teaspoon of tom puree, a chicken stock cube and some paprika


It's a chicken soup/stew concoction that my kids can't get enough of.

do you cook it on low? and for how long?

Alf Stewart.

Zelda247 wrote: »

do you cook it on low? and for how long?

Slow for 6-8 hrs, leave the bones in.

Macy0161

We do chicken breast and whole chicken in ours, but we don't mind shredded chicken.

We've done fajitas a couple of times recently - lots of veg, chicken breasts or beef, and the aldi specially selected jar/ spice combo. Tastes lovely, but messy to eat.

Added Aldi broth mix to the savoury mince the other day - really sucked up the moisture to the degree I didn't have enough water/ stock (or added too much broth mix). Going to try it in the fajitas mix next time!

purple hands

I see aldi have a ham fillet on offer... anyone recommend a nice recipe???

Alf Stewart.

purple hands wrote: »

I see aldi have a ham fillet on offer... anyone recommend a nice recipe???

Score your ham (don't be afraid of it, be aggressive) into diagonal scores, in opposite directions.

Pierce ham with some cloves along the score lines (about a dozen should do)

Mix a teaspoon of mustard powder with four or five tablespoons of brown sugar (I use Muscovado sugar) and a pinch of cayenne pepper. (Literally a pinch)

Add a little bit of coke (or any other cola) from a can (if using a bottle, about a cups worth is what you want) to form a paste with the sugar and mustard powder.

Rub paste into ham.

Place ham in the slow cooker, and pour in the remaining cola.

Cook on high for an hour/hour and a half (depending on your ham size) ***set your alarm***

(Do not lift the lid)

Turn down slow cooker to low, and cook for an additional 7-8hrs or so.

Eat.

shalom

Alf Stewart. wrote: »

This.

I usually take the skin of mine, brown them slightly in a skillet.

Then I throw them in the slow cooker with some chopped onions, carrots, quartered (but not peeled) spuds.

Throw in maybe half a cup of cold water, a teaspoon of tom puree, a chicken stock cube and some paprika


It's a chicken soup/stew concoction that my kids can't get enough of.

Why don't you peel the onions?

Zelda247

shalom wrote: »

Why don't you peel the onions?

I think its the spuds that are not peeled.

Alf Stewart.

shalom wrote: »

Why don't you peel the onions?

Spuds.

The skin holds them together, plus that's where most of the vitamins and nutrients are, but also the skin is tasty too.

Name Changed

Sorry. Cola?

La.de.da

Is it necessary to use so much liquid in the slow cooker.
For example, to do a joint of beef most recipes seem to fill the cooker with water/stock.

( have slow cooker with weeks still ain't used it )

Dizzyblonde

La.de.da wrote: »

Is it necessary to use so much liquid in the slow cooker.
For example, to do a joint of beef most recipes seem to fill the cooker with water/stock.

( have slow cooker with weeks still ain't used it )

Definitely not. For stews etc I use half the amount of liquid recommended for oven/hob cooking. For a joint of beef I just add a mug of hot water, mixed with a stock cube for flavour.

dastardly00

La.de.da wrote: »

Is it necessary to use so much liquid in the slow cooker.
For example, to do a joint of beef most recipes seem to fill the cooker with water/stock.

( have slow cooker with weeks still ain't used it )

As Dizzyblonde said, you don't need much liquid/stock for a joint of beef etc. I just usually add a cup.

Easiest thing to get you going with the slow-cooker is... buy a joint of beef, before you go to work in the morning put it into the slow-cooker along with some seasoning and a cup of stock. Stick it on low until you get home in the evening. Then eat!

Alf Stewart.

Dizzyblonde wrote: »

I made this beef curry in the slow cooker today and it was really good, the beef was extremely tender (I used rib)
http://www.bbc.co.uk/food/recipes/slow_cooker_beef_curry_13533

The only thing I'd add is a teaspoon or two of sugar to counteract the acidity in the tomatoes. I added some to the leftovers before freezing them.

Have this in the slow cooker right now (added sugar, just in case) expect an update around 5.30/6pm. It


It has the house smelling wonderful by the way:D

Zelda247

Alf Stewart. wrote: »

Have this in the slow cooker right now (added sugar, just in case) expect an update around 5.30/6pm. It


It has the house smelling wonderful by the way:D

Did you use fresh chilli and ginger?

Alf Stewart.

Zelda247 wrote: »

Did you use fresh chilli and ginger?

Yes.

A few things I believe must always be in the kitchen.

Onions.
Chilli
Garlic
Ginger
Scallions
Cans of tomatoes.
(You can make s wide range of dishes with them)

Was a bit annoyed that Mrs Stewart had made a chilli during the week, and forgot to inform me she had used the last of the tinned tomatoes.

I only found out after I had browned the beef, and fried the onions garlic, chilli and ginger with the spices.

Cue a badly dressed Alf, with the kids in toe headed off to the shop before 9am to get them. :mad

frag420

Alf Stewart. wrote: »

Yes.

A few things I believe must always be in the kitchen.

Onions.
Chilli
Garlic
Ginger
Scallions
Cans of tomatoes.
(You can make s wide range of dishes with them)

Was a bit annoyed that Mrs Stewart had made a chilli during the week, and forgot to inform me she had used the last of the tinned tomatoes.

I only found out after I had browned the beef, and fried the onions garlic, chilli and ginger with the spices.

Cue a badly dressed Alf, with the kids in toe headed off to the shop before 9am to get them. :mad

I never liked Ailsa, could never be trusted that one!!

Alf Stewart.

Alf Stewart. wrote: »

Have this in the slow cooker right now (added sugar, just in case) expect an update around 5.30/6pm. It


It has the house smelling wonderful by the way:D

It was delicious.

Simply delicious. I should add that I added some garden peas to it, about thirty minutes before I dished it out. (Love peas in curry)



Kids loved it too.

Gloomtastic!

Anyone recommend a vegetarian slow cooker recipe that kids/adults could all have tomorrow evening?

ahlookit

Gloomtastic! wrote: »

Anyone recommend a vegetarian slow cooker recipe that kids/adults could all have tomorrow evening?

I've done sweet potato & chickpea curry in slow cooker. Lots of recipes online... Just see which variant you want to go for.

For the day that's in it you could swap sweet potato for pumpkin maybe...

http://www.thekitchn.com/recipe-slow-cooker-vegan-pumpkin-curry-recipes-from-the-kitchn-211457

Zelda247

I am planning to do a beef stew tomorrow but fancy making it with tin of tomatoes instead of stock, any thoughts if this would work well?

Zelda247

Zelda247 wrote: »

I am planning to do a beef stew tomorrow but fancy making it with tin of tomatoes instead of stock, any thoughts if this would work well?

Why dont you want to use stock? No reason you cant use both.

Zelda247

Deleted User wrote: »

Why dont you want to use stock? No reason you cant use both.

Just hoped for something a bit richer, hence the tomatoes.

Name Changed

Name Changed wrote: »

Sorry. Cola?

Don't knock it til you try it.

What is cola? Caramelized Sugar in liquid form. Adds great taste.

Alf Stewart.

Zelda247 wrote: »

I am planning to do a beef stew tomorrow but fancy making it with tin of tomatoes instead of stock, any thoughts if this would work well?

I do a mean beec stew with tomatoes as its base, also some paprika etc.

Ingredients

2 - lbs of Stew Beef
4 - Cups of warm water
4 - teaspoons of Beef Bouillon Granules
1 - medium Onion, sliced
3 - medium Carrots, sliced
6 - Red Potatoes, quartered and diced
2 - Tablespoons of Butter
1/3 - cup Tomato Paste
1 - teaspoon Worcestershire Sauce
1 - teaspoon Salt
1 - teaspoon Sugar
1/2 - teaspoon Black Pepper
1/2 - teaspoon Paprika
Instructions

Melt the butter in a large sauce pot over medium heat.
Add in the stew beef cubes, brown for about 10 minutes.
Add 4 cups of warm tap water.
Add sliced onions.
Add Worcestershire Sauce
Add Salt
Add Sugar
Add Black Pepper
Add Paprika
Cover, let simmer on medium-low heat for 1 hour.
Add carrots
Add Potatoes
Add Tomato Paste
Add Beef Granules, stir all ingredients well.
Cover again, simmer for about 45 minutes or until potatoes are tender.
Serve warm and Enjoy!

Leave skin on the spuds.

BaZmO*

Zelda247 wrote: »

I am planning to do a beef stew tomorrow but fancy making it with tin of tomatoes instead of stock, any thoughts if this would work well?

The beef stew (or casserole as others would call it) that I make includes tinned tomatoes and beer, no stock.

I start with the holy trinity carrots/celery/onions fried with bay leaves and sometimes Thyme. Then add the beef and a table spoon of floor. Then a tin of tomatoes and a bottle of ale. Lid on and fuhgeddaboudit for a few hours.

Basic but beautiful.

La.de.da

[Deleted User] wrote: »

Don't knock it til you try it.

What is cola? Caramelized Sugar in liquid form. Adds great taste.

Our Christmas ham is always glazed in the oven with cola and spices. You're right it's gorgeous.

goat2

La.de.da wrote: »

Is it necessary to use so much liquid in the slow cooker.
For example, to do a joint of beef most recipes seem to fill the cooker with water/stock.

( have slow cooker with weeks still ain't used it )

To cook a joint of beef, I first brown the outside in frypan, it is called sealing, i lay carrot, onion on bottom and put in half a cup of water, and lay beef on the veg , close and come back 6 hrs later, and it is beautiful, then I make the gravy from the liquid on bottom of slow cooker,

REM76

I tend to avoid any vegetables in a slow cooker. Great for meat, but veg tends to turn to unappetising mush.

Zelda247

My Beef Stew with tomatoes turned out very nice indeed.

I used, stewing beef, onion, carrots, parsnips, red potatoes with skins on chopped in half, 1 tin of tomatoes, soup mix (a dried mix of lentils and beans) stock cube, hot water, chilli flakes, paprika, worcestershire sauce and salt and pepper, cooked on slow for 8 hours.

REM76

REM76 wrote: »

I tend to avoid any vegetables in a slow cooker. Great for meat, but veg tends to turn to unappetising mush.

Depends which vegetable you use. Harder, root vegetables work well, so carrot, parsnip, and potato. To use softer vegetables, like say peas, add them an hour or two before the end of cooking.

Zelda247

What's everybody's favourite slow cooker chicken dish? I just never can get right with chicken

Zelda247

Zelda247 wrote: »

What's everybody's favourite slow cooker chicken dish? I just never can get right with chicken

Ive done Pulled Chicken a few times. Just treat it like anything else. Stock, chicken, some veg. Chicken on the bone is best as it gives more flavour to the meat.

If you dont premarinade chicken breast or put it in a rub the night before, the meat will be a bit bland.

implausible

Deleted User wrote:

Chicken on the bone is best as it gives more flavour to the meat.

I've cooked chicken thighs before in the slow cooker, but had a job to get my family to eat it. The bones make everything v awkward and messy and they hated picking through them.

Any solution to this - do people remove the bones and skin before or after cooking? Or maybe it's one of those things people are into or they're not.

implausible

implausible wrote: »

I've cooked chicken thighs before in the slow cooker, but had a job to get my family to eat it. The bones make everything v awkward and messy and they hated picking through them.

Any solution to this - do people remove the bones and skin before or after cooking? Or maybe it's one of those things people are into or they're not.

After a few hours in the slow cooker you should be able to easily slip the meat off the bones with a couple of forks. Removing the bones before oooking means you miss out on the added flavour. Removing the bones prior to serving means it'll be easier for the family to eat.

I will point out that when I was a kid I always opted for breast meat when we had poultry, because I hated the idea of removing bones or cartiledge from the bit I was about to eat. It doesnt bother me any more though.

Satriale

Tried sourdough bread in the slow cooker a few days ago. Probably came out one of the best sourdoughs i've baked, crusty where it touched the cooker and soft crust from the steam everywhere else. Preparation as normal, put it in the (buttered) crock at room temp, left to rise, then 2 and a half hours or thereabouts on high.

OldMrBrennan83

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Cheshire Cat

Patww79 wrote: »

This post has been deleted.

That sounds very interesting! Could you persuade her to share the recipe with us?

OldMrBrennan83

This post has been deleted.